Softshell Crabs Amandine

Directions

1. 1
   Melt 2 tablespoons of the butter in a small skillet over medium-low heat.
2. 2
   Add the almonds and saute, stirring occasionally, until golden brown.
3. 3
   Meanwhile, dredge the crabs lightly with flour and shake off the excess.
4. 4
   Melt the remaining butter in another skillet over medium-low heat; when it is hot and foaming, add the crabs.
5. 5
   Saute the crabs over high heat, turning occasionally with tongs, until crisp and reddish-brown, about 5 minutes.
6. 6
   Transfer the crabs to a heated plate.
7. 7
   Squeeze the lemon juice into the skillet and bring the butter and juices to a boil.
8. 8
   Add the parsley, stir, and pour over the crabs.
9. 9
   Remove the almonds from their butter with a slotted spoon and sprinkle over the crabs.
10. 10
    Garnish with the lemon wedges and serve immediately.